Title: Chicken Rissoles
Ingredients:
- 450 grams all-purpose flour
- 3 eggs
- 700 ml milk (approximately)
- Salt
- 4 tablespoons melted margarine
Filling:
- 1/4 boiled chicken breast, shredded
- 500 grams potatoes
- 2 carrots
- 1 stalk spring onion
Seasoning:
- 3 cloves garlic, chopped
- 1 teaspoon ground pepper
- Nutmeg
- Cinnamon
Coating:
- 2 beaten eggs
- Bread crumbs, as needed
Instructions:
- Mix all the dough ingredients together. For a smoother texture, strain if lumpy.
- Make thin pancakes from the mixture.
- For the filling, sauté the seasoning until fragrant, then add cubed potatoes and carrots.
- Add the chicken broth and shredded chicken.
- Cook until the liquid is absorbed.
- Fill each pancake with a tablespoon of the filling.
- Fold and roll like an envelope, dip in beaten egg, and roll in bread crumbs.
- Fry in hot oil until golden brown.
This recipe for Chicken Rissoles offers a delightful blend of savory chicken and vegetables encased in a crispy, golden-brown crust. Perfect as a snack or appetizer, these rissoles are sure to please with their flavorful filling and crunchy coating.
